It’s National Breastfeeding Week! There is nothing like breastfeeding a hungry baby round the clock to tap the reserves and drain you of every last nutrient in your body. At least that’s what it feels like. My first few months nursing Aspen, hubby couldn’t understand why sometimes I just didn’t have time to even make myself a sandwich (let alone shower before 10am). Granted I was a new mom, clueless, and of course this next time around I will have it all figured out, right? Maybe. But what I eventually discovered was having nutrition dense, delicious snacks around the house that I could grab on my way to the couch, and devour with one hand while nursing, would keep the hunger pangs at bay. Try out this super-food packed recipe, and as a bonus…if you have toddlers, they will love it too.
Time: 45 minutes
Serves: 10 bars
- 1 cup oats
- ½ cup milk
- ½ cup plain whole milk yogurt (vanilla ok)
- 1 cup cooked quinoa
- ¼ cup dried cherries
- ¼ cup chopped dried apricots
- ½ cup chopped walnuts (or sub peanuts, almonds)
- ¼ cup sunflower seeds
- ¼ cup shredded unsweetened coconut
- 2 Tbsps ground flaxseed
- ½ tsp baking soda
- 1.5 tsp vanilla extract
- ¼ cup honey
- ¼ cup peanut butter
- generous dash cinnamon
- ½ tsp salt
- Preheat oven to 350.
- Mix oats and milk together and microwave for 30 seconds. Stir.
- Add quinoa to oats and mix.
- Add remaining ingredients and mix thoroughly. I usually add 1-2 ingredients at a time to insure even distribution.
- Pour mixture into an 8×8 baking dish, greased or lined with baking paper.
- Bake 25-30 minutes, until sides look golden.
- Cool on kitchen counter for 30 minutes and then refrigerate for an hour, to prevent crumbling while serving.
- Slice into 2-3 inch squares, wrap individually with plastic wrap or plastic baggie. Store in the refrigerator for up to 4 days or the freezer for several weeks…but I’ll bet you they won’t last that long!